For the salad:

1 to 1 ½ cups dried green lentils

1 red bell pepper, diced

2 cups red grapes, halved

1 ½ cucumbers, diced

2 cups kale, finely chopped

⅓ cup roasted hazelnuts, roughly chopped

For the dressing:

2 teaspoons lemon zest

1 lemon, juiced

2 teaspoons fresh oregano, chopped

⅓ cup olive oil

1 garlic clove, minced

1. Bring a pot of salted water to a boil. Add the lentils and cook for about 20 minutes, or until tender but still holding their shape. Drain and rinse under cold water to stop the cooking process. Set aside to cool.

2. Meanwhile, prepare the dressing. In a small bowl, whisk together the lemon juice, lemon zest, oregano, olive oil, and garlic. Season with salt and pepper to taste.

3. In a large bowl, combine the cooked lentils and remaining salad ingredients. Pour over the dressing and toss until evenly coated.

4. Taste and adjust seasoning if needed. Serve immediately or refrigerate until ready to serve.